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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Wednesday 19 October 2011

Carrot Thayir Pachadi

This is a very famous Pandigai Samayal recipe and is prepared for most of the nombu / poojai.
Ingredients:
1.       Carrot: 2 (Grated)
2.       Green chillies: 1 Big / 2 small (chopped in to small pieces)
3.       Mustard: 1 tsp
4.       Oil: 1 tsp
5.       Salt
6.       Coriander leaves: few
7.       Curd: 2 ladles
Preparation Procedure:
1.       Take the grated carrot in a vessel and add salt to the same.
2.       In a kadai, season mustard and green chillies and add this to the grated carrot with salt.
3.       Add coriander leaves cut in to very fine pieces
4.       Add Curd at the end. Otherwise, the raitha / pachadi will tend to become watery.
Best would be to add curd before serving..

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